I remember the first time I had a lamb shank. I was in Greece on holiday with my parents. We had been on the beach all day and was eating dinner in a small place right on the beach. Everyone was eating seafood, but I really wanted meat. The waiter said he had something really good for me.So I trusted him. Out came a large dish with beans, tomato sauce and some meat with bones sticking out of it. I freaked out. Remember I was 12 years old, and some meat with bones sticking put was not what I had in mind. But I did try a little piece, and wow, so tender, juicy and tasty. I finished the whole thing in record time. And I made my parents eat there every night for 10 days. I could not get enough. These days I always serve lamb shanks with mashed potatoes.
4 lamb shanks, trimmed
2 tablespoons olive oil
1 large onion, thinly sliced
4 cloves garlic, sliced
1 cup red wine
2 cups beef stock
400 g canned tomatoes
6 dried figs, chopped
1 tablespoon rosemary leafs
Toss the shanks with flour.
Have the oil in a large pan and brown the shanks on all sides.
Remove and set aside.
Fry the onion and garlic in the pan until soft.
Add red wine, stock, tomatoes, figs and rosemary.
Return the shanks and bring to a boil.
Let the shanks simmer for about 1 1/2 hours.
Remove the shanks and cook the sauce for another 10 minutes.